Name: Cheesy salmon pie
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 1
Ingredients: 262.50 gm self-raising flour; 125g butter, chopped; 312.50 ml shredded tasty cheddar; 20.00 gm water; 2 x 210g cans Brand red salmon, drained, skin and bones removed; 300g ctn light sour cream; 6 eggs; 20.00 ml chopped chives, plus 20.00 ml extra; Zest and juice of 1 lemon, plus extra wedges to serve; 100g baby rocket leaves; 18.20 gm extra virgin olive oil

Cheesy salmon pie

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Prep Time:
20 minutes

Cook Time:
55 minutes

Total Time:
75 minutes

Indulge in a irresistible cheesy salmon pie that will leave you speechless.

Ingredients:

262.50 gm self-raising flour
125g butter, chopped
312.50 ml shredded tasty cheddar
20.00 gm water
2 x 210g cans Brand red salmon, drained, skin and bones removed
300g ctn light sour cream
6 eggs
20.00 ml chopped chives, plus 20.00 ml extra
Zest and juice of 1 lemon, plus extra wedges to serve
100g baby rocket leaves
18.20 gm extra virgin olive oil

Instructions:

Preheat your oven to 200C or 180C fan-forced, then grease a 23cm springform pan.
In a food processor, combine flour, butter, and 3/4 cup cheddar. Pulse until mixture looks like breadcrumbs. Add water and pulse until combined. Set aside 1/2 cup of the mixture and press the rest onto the base and sides of the pan.
Sprinkle the salmon onto the pie base. In a jug, whisk together sour cream, eggs, chives, lemon zest, lemon juice, and the remaining cheddar. Pour this mixture over the salmon. Lastly, crumble the reserved mixture over the top.
Bake for 40-45 minutes until golden and firm. Let it rest in the pan for 10 minutes before cutting. Mix rocket and extra chives with oil, then serve with the pie and extra lemon wedges.

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